Culinary Cannabis

Popeetea (Meatballs)

Full disclosure, there is nothing particularly Italian about these meatballs, I just like the alliteration of the
Ɵtle.
In this recipe, it is important to use the lowest fat beef you can find, since we’re stuffing the meatballs
with lots of infused olive oil, the lower fat content of the meat will keep more of good stuff in the
meatballs and not in the pan.
I tend to use plain panko (Japanese style) bread crumbs as they have the lowest salt content of any
commercially available bread crumbs. If you use Italian seasoned bread crumbs, you can cut down on
the amount of fresh herbs and salt you use in the recipe.
Beside the obvious spagheƫ and meatballs, these meatballs work well in a meatball sub (or hoagy
depending on what part of the country you are from) sandwich. For a more manageable size sandwich,
cut the meatballs in half (or make more, smaller balls). I have also used leŌover meatballs, again cut in
half, as a pizza topping. The meatballs are also good served over cheesey polenta.
I have always had problems keeping the meatballs round when I try to pan fry the balls, that’s why I do
not suggest that cooking method. I find baking the balls in the sauce results in a much more round
finished meatball. If you don’t want to serve with a tomato sauce, feel free to pan fry. Remember,
however, some of the infused oil will leak out and end up in the pan.

Ingredients:

0
1 pound 90% lean ground beef
½ pound Italian sausage
1 egg
½ c infused olive oil
¼ c milk
1 T balsamic vinegar
¾ c panko bread crumbs
¼ c grated parmesan cheese
¼ c fresh, mixed herbs, diced (I use a combo of basil, parsley, oregano and thyme)
2 garlic cloves, diced
Salt and pepper to taste
1 jar (~32 ounce) jar prepared marinara sauce
Additional parmesan for serving
Pasta or polenta for serving
Grease 9×13 glass or other non reactive casserole dish. Preheat oven to 375F.
In large bowl, combine milk, infused olive oil, vinegar and panko bread crumbs. Let sit 10 minutes to
allow panko to soak up milk and oil. Mix well. Add vinegar, cheese, herbs, garlic and salt and pepper
combine thoroughly. Add beef and pork and mix until just combined as over mixing will result in tough
meatballs.
Add marinara to the prepared casserole dish.
Divide mixture into 16 portions and roll each into a ball. Place rolled meatballs into casserole. If desired,
spoon some sauce over meatballs before baking.
Place pan in preheated oven and bake for 25-30 minutes or unƟl instant read thermometer reads 160F
in center of meatball
Some of the oil will inevitably leak out of the meatballs and into the sauce. Make sure to serve lots of
crusty bread for ‘soppin’ the sauce’. Or make a meatball sub sandwich!

Culinarily Yours in Cannabis

Mary Ann